It is the year of the dragon and what better way to enjoy it than with a cocktail?

Shibuya’s Ruby Dragontini was designed by bartender Alex Sanchez. Stop by and try one with your teppanyaki or use the recipe below to create your own!

Ruby Dragontini

Ingredients:

1.5 oz. TY KU Sojo

1.5 oz. TY KU Citrus Liqueur

1 oz. Chambord

1 oz. pineapple juice

Dash simple syrup

Dash the Original Frothee

Lime wedge

Raspberry

Method: Pour first six ingredients into a shaker. Add ice and shake. Strain into a short martini glass. Garnish with lime wedge and a raspberry.

Happy Valentine’s Day!

Surprise your sweetie tonight with this easy dessert recipe from Shibuya at MGM Grand.

PANNA COTTA

1 quart milk

½ quart heavy cream

7 oz sugar

1 fresh vanilla bean or vanilla powder

11 gelatin sheets

5 ½ oz amaretto

1. Bloom gelatin in cold water.

2. Heat milk to scalding and add gelatin, stirring to dissolve. Add amaretto. Set aside to steep.

3. Combine the heavy cream, sugar and vanilla in a sauce pan. Bring to a boil over medium- high heat. Reduce the heat and cook for five minutes stirring often.

4. Gradually stir the gelatin-milk mixture into the cream mixture until completely combined. DO NOT BRING TO A BOIL.

5. Pour the mixture into a bowl set over an ice bath. Stir constantly until the mixture begins to cool and get gelified

6. Place in nice ice cream cups or wine glasses. Refrigerate for about 3 hours until set.

PS - In case you have no clue what blooming is (we didn’t either): Blooming is the process of softening gelatin in a cool liquid before it is dissolved. Add small amount of COLD water onto the gelatin, stir lightly to combine. After couple of minutes or so it will “bloom”, as the gelatin will have absorbed the water.

Celebrate World Pasta Day with this dish from FIAMMA!

FIAMMA Trattoria & Bar at MGM Grand is known for its delicious pasta dishes. Here’s how to create the latest dish at home.

FIAMMA’s Linguine with Maine Lobster & San Marzano Tomato Sauce

Servings: 4

Ingredients:

6 garlic cloves (finely sliced)

1/3 cup EVOO

1 T chili flakes

1/4 cup brandy

3 lb canned San Marzano tomatoes “diced”

6 medium leaves of fresh basil

Salt

Black pepper

1 lb linguine pasta

4 Maine Lobsters

Thyme

Cut the lobster in half and make incisions in the claws. Eviscerate and marinate with thyme, oil, salt and pepper for 1/2 hour.

Grill the lobster on the meat side 1/2 way.

In a large pan, start with roasting the garlic with olive oil and chili flakes, then add brandy, tomatoes and basil.

Add salt and pepper to taste, simmer for 7-8 minutes. Add the lobsters and cook for 3-4 minutes.

Then, move the lobsters to another container to make it easier to toss the pasta with the sauce.

Cook the pasta in salted water until “al dente” and pour it in the pan with the sauce. Save some of the water for the next step.

Cook the pasta for the last two minutes together with the sauce adding some of the cooking water if gets too dry.

Serve some pasta over each lobster and add a bit of EVOO to finish. Buon appettito!

Viva la Frida Margarita!

Walking the Strip in Las Vegas can really do a number on your feet, not to mention your thirst buds. Whether you toured Las Vegas Boulevard in its entirety or just made the trip down from your room, nothing wets a dry whistle like a Frida Margarita from Diego, our bright and vibrant Mexican restaurant. Named for Frida Kahlo, the famed Mexican painter and wife of Diego Rivera, this strawberry and pineapple-flavored drink is crisp and not overly sweet because the fruit is infused directly into the tequila. And since we know you can’t always make it to Vegas to try these amazing concoctions firsthand, here’s a recipe to help you re-create the experience at home.

Frida Margarita

Mix 1 ½ oz of strawberry & pineapple-infused tequila with ½ oz Citronge, ½ oz fresh squeezed lime juice, and 1 oz sugar syrup. Mix together and pour over ice. Add a bit of grenadine syrup for a little red. Garnish with a lime. Salud!